As a Maryland resident, born and raised, I have to tell you that we take crab cakes very seriously. I watch cooking shows and specials where they serve crab cakes that are full of all kinds of ingredients--celery, peppers, shrimp, lobster. Here, we keep things simple. You should be able to taste lump crab meat with every single bite. You shouldn't need a bunch of filler (bread, bread crumbs, crackers) to make the patties seem more full.
Two of the items that I can't do without are Phillips jumbo lump crab meat and Old Bay seasoning. You can try and substitute the two, but I promise you, it doesn't get any better than this. Order from the websites, if you don't live locally. : )
My recipe is adapted from various "famous" recipes. The only item that I didn't use that's found in most recipes is dried parsley flakes, which don't add much flavor in my opinion, but they definitely add to the overall look of the crab cake. I didn't have any in the house at the time, and it didn't detract from the recipe.
I beat the crackers inside a plastic baggie, and added it to the rest of the ingredients. I added the egg right after, which acts as the binding agent.
Ah, a one pound can of jumbo lump crab. Perfection. I'd suggest adding bits of crab meat to the mixture at a time, looking for any bits of shell that might be have made it into the container. You'll probably find a couple, but not many.
I'm one of those people that believes that a cook's hands are their best tools. So I mix with my hands, making sure every bit of crab is covered.
I formed the crabs into twelve patties, but you could definitely get away with doing four to six larger patties. Hey, whatever floats your boat. I experimented with two batches, and likes the color and crispness of broiling 8 minutes on one side, flipping them over and broiling for five minutes on the other.
We like to eat crab cakes served with saltines and yellow mustard.